A Tiger Barn Cattery Wine Recipe

There's a few different packs of frozen fruit at different supermarkets. Most of it's just mixtures of forest fruits and the like, all perfectly good, but Tesco does frozen blueberries that work out economical to turn into wine. They also do pitted red cherries - I bought 3Lbs of frozen blueberries for £7.

This recipe is for 2 gallons, I've started making most of my wines in 2 gallon batches now because a Young's country wine kit is cheap enough to use for more difficult flavours and out of season winemaking. 1 can of concentrated juice makes one gallon so usually you won't need more than 5 Lbs of fruit to make 2 gallons of Port Style Wine … If you're short of blueberries use grape juice or blackberries to bulk it out just like I did.

To make one gallon, use 2 Lbs of blueberries and half a can of Black Cherry concentrate along with a litre of red grape juice.

2 Gallons of Black & Blue Port Wine

3 Lbs of frozen Blueberries from Tesco
1.5 Lbs of Blackberries from around Lovington to boost the fruit content
1 Can of Youngs Black Cherry Juice
1 litre Carton of Red Grape Juice from Lidl
6 pints of boiling water
1 litre Carton of Vitafit Red Grape Juice from Lidl
1 teaspoon of pectolase
5 Lbs of sugar dissolved in water
1 lemon juice or 1 tsp Citric Acid
1/4 tsp Tartaric Acid
2 teaspoon of yeast energizer
Added Ritchies Port Yeast
Campden tablets or Sodium Metabisulphate

My rule is of thumb is  as always, only add as much sugar as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12%.


Monday 29th July 2013


Broke the 3 Lb Blueberries in the fermentation bucket.
Mashed up 1.5 Lb of Blackberries
6 pints of boiling water
1 crushed campden tablet

Tuesday 30th July 2013

1 teaspoon of pectolase

1 litre Carton of Vitafit Red Grape Juice from Lidl
1 Can of Youngs Black Cherry Juice
1/2 teaspoon of pectolase

Wednesday 31st July 2013

2 Lb of sugar dissolved in 1 pint of water
1 tsp Citric Acid
1/4 tsp Tartaric Acid
1/2 teaspoon of yeast energizer
Added Ritchies Port Yeast

SG: 1.080

Monday 5th August 2013

SG: 1.020 (Drop of 60)

Strained and squeezed pulp into demijohn

Added 2 Lb of sugar in 3/4 pints of boiled water then cooled
SG: 1.050 (Increase of 30)


11th August 2013

1st Rack
SG: 1.000 (Drop of 50)
Added 1 Lb sugar in 1/2 pint of water
Added 1/4 tsp TronOzymol
SG: 1.010 (Increase of 10)


31st August 2013

SG: 0.990 (Drop of 20)
60 + 50 + 20 /7.4 = 17.6%

5 Lbs of Sugar in total


Sunday 8th September 2013

Split contents into 2 x 1 gallon demijohns for bulk aging

SG: 0.990
Added Pinch of Sodium Metabisulphite


Clearing & Maturing
8th September 2013

8th September 2014
6 x bottles

April 2015 ... better in December 2015